Deliberating is exhausting. All that thinking and talking and thinking: whew!
See, I’m currently juror #4 on a criminal trial here in good ol’ Jersey City. I’ve been deliberating all day, and I’m SPENT.
Well, mostly spent. Not too spent to come home and whip up some duck breasts with cilantro pesto and Asian vegetables, from Aliza Green’s Starting with Ingredients. I mean, is one ever really too tired to throw together some duck? I submit that one is not.
Seriously though, between all the deliberating and all the barely-concealed panic about my almost-obliterated website, I’m effing tired. So it’s a good thing that this particular meal was (relatively) quick at about an hour, because if it had been any more involved than some chopping and searing and FoProing, our duck would have come from Wild Fusion Chinese take-out.
Regardless of how quick the meal was, this is going to be a shorty, partly because I have to do some work work – civic duty don’t pay the bills – and partly so I can hie to the sofa for some much needed lazing about.
I started with the pesto. Which was supposed to be macadamia-cilantro, but the two stores I stopped off at on my way home from the courthouse were both fresh out of macadamia nuts and I wasn’t about to go on a nut mission; see above re: me = tired. I used regular old pine nuts instead, and I don’t want to hear anything about it from the likes of YOU.
Then I took this picture of the inside of a cabbage. Enlightening, is it not?
The Asian vegetables here were napa cabbage, jicama, carrots and snow peas that didn’t make it into the shot. The were quickly wilted in some boiling water before being shocked, drained and lightly dressed with a mixture of lime, soy, sesame oil, chile paste and ginger.
(Okay, some more work work rolled in, so you’ll have to amuse yourself with the pretty pretty pictures. Such are the perils of writing on the fly!)
Duck, searing. Marvel at the amount of fat that renders out of two duck breasts!
Duck, sliced. Crispy ends are the chef’s perq!
Dinner is served. Come on, you know you want that.